Apple Cinnamon Chia Pudding
When it comes to the Fall, I want everything apple. Whether its pancakes, muffins, smoothies, snacks, salads, drinks, or even dinner, I make sure apples are somehow included. Nothing screams fall more to me than the scent of cinnamon apples. Growing up, warm apple cider was a staple of our family’s house as soon as the color of the leaves changed.
Since apple is such a great addition to almost everything, I turned to my handy-dandy chia pudding to be the vessel for these flavors, given that it is hands down the easiest breakfast recipe to make ever. Usually this recipe is loaded with seasonal berries, granola, and almond butter, but I decided to turn mine into a Fall focused cinnamon apple version.
When I say this recipe is easy, I mean it. I’ve made this so many times I cannot recall, and each one reminds me how quick it is to create. Whether I’m doing it while brushing my teeth (been there) or after a night out and a few cocktails deep (also been there), I promise it is doable. Don’t believe me? Try it for yourself!
KEEP READING FOR RECIPE
To start, add the chia seeds, almond milk, and water to your jar and stir with a spoon. I prefer to use these jars, as I love their wide mouth and shorter height, and I never feeling like I’m digging for gold to get to the last bite. Once that mixture is combined, add in your favorite nut butter… I have so many it is hard to choose, but here are some favorites: Crazy Richards, Trader Joe’s, Whole Foods, Georgia Grinders, and Ground Up PDX (the cinnamon snickerdoodle in this recipe is incredible, plus use code FRECKLEDFOODIE for a discount). Anyway, you get the idea, I’m a nut butter addict. Next, add in the spices (cinnamon, allspice, and nutmeg) and continue to stir with your spoon. Make sure to get the clumps that may be forming at the bottom of the jar.
You will stir this mixture for about one minute and then allow to rest for five minutes before stirring for an additional one minute. This next step is crucial and it’s the easiest: do nothing and let the mixture rest! Place the jar in your fridge and allow the chia seeds to soak up the liquid. They will do this all on their own (I told you this recipe was easy) and after some time, at least thirty minutes, you’ll find the result of a pudding like consistency.
While the mixture is soaking in your fridge, bring a cast iron skillet to medium heat and add the coconut oil, cinnamon, and chopped apples. You’ll sauté this mixture for a bit, allowing the apples to soften and caramelize on the outside, and then place this on top of the chia pudding with some optional granola (here are a few of my faves: Oat my Goodness, Michelle’s, and Healing Home Foods) and additional nut butter. Enjoy this fall flavored breakfast in your apartment or on your way to work; it’s a great on-the-go option!
Apple Cinnamon Chia Pudding
- Chia seeds (2 tablespoons)
- Almond milk (5 tablespoons)
- Water (5 tablespoons)
- Almond butter (1 tablespoon)
- Allspice (1/4 teaspoon)
- Nutmeg (1/4 teaspoon)
- Apple (1/2)
- Cinnamon (1/2 teaspoon)
- Coconut oil (1/2 teaspoon)
How to cook Apple Cinnamon Chia Pudding
- In a jar, combine the chia seeds with the almond milk and water and stir to combine
- Add the almond butter, cinnamon, allspice, and nutmeg into the same jar and combine well by stirring with a spoon
- Stir the mixture for about 1 minute, allow to rest for ~5 minutes, stir for an additional 1 minute
- Place this mixture in the fridge for at least 30 minutes to allow the chia seeds to fully soak all of the liquid
- Once it has reached the pudding consistency, top with the spiced apples and granola (optional)
- Chop the apple into small 1/4 inch pieces
- On a hot skillet, add ½ teaspoon of coconut oil, the chopped apples, and ½ teaspoon of cinnamon
- Sautee for around 7 minutes until the apples are softened
- Remove from the skillet and place on top of the prepared chia pudding
- Gluten Free
- Dairy Free
- Soy Free
- Paleo (without granola)
- Whole30 (without granola)